When it comes to Thanksgiving, the humble salad is not one of the spectacular standout sides. It's overshadowed by more showy dishes like creamy mashed potatoes with rich giblet gravy or melt-in-your-mouth stuffing with juicy sausage. However, with interesting ingredients and a proper homemade vinaigrette, the salad can be transformed into a side worthy of competing with the best potatoes and stuffing.Follow this recipe for a beet and butternut squash salad and you'll end up with a remarkably textured and flavorful salad that's pretty to look at and satisfying to eat. The dried cranberry dressing that coats the vegetables, leafy greens, and crunchy pumpkin seeds are sheer perfection, and the liberal shaving of salty parmesan is the ideal garnish. To check out this seasonal salad recipe, keep reading.
Here, Lauren proves to everyone that making homemade gnocchi is simpler than you may think.
I have always felt that making homemade pasta was much too long of a process for me to undertake, but with this simple recipe from Fine Cooking for rustic butternut squash gnocchi, it was really easy! I explicitly followed the recipe, including roasting the butternut squash with water which ensures that it doesn't caramelize. For me, caramelizing the butternut squash enhances the flavor, so next time and for anyone else that tries this recipe, I would let it brown just a little bit since it enhances the flavor so much. The whole process is still more complicated than just buying a bag of pasta, but I think this dish would make an excellent side dish for Thanksgiving with its rich and decadent flavor. Don't fear homemade pasta any longer, and get started on your very own butternut squash gnocchi.
While the bulbs have started popping up, the cold weather is still in effect and I'm craving Winter comfort food. To feed that hunger, this weekend, I made a hearty and scrumptious butternut squash lasagna. It wasn't a fast process, but the finished product is rewarding.
Prepping a butternut squash can be a little intimidating, but if you follow my guide to peeling, scooping, and chopping, it will be a cinch. Once the butternut squash is roasted and tender, a couple quick whirls in the food processor will create a creamy texture.
The sage, thyme, and garlic bechamel takes a short time to prepare, and when that is done, the assembling begins. All of the flavors combine as it cooks, resulting in a deliciously decadent lasagna. If you want to warm up a cold evening, keep reading for the recipe.
But I was most impressed with his other dish, tiny cubes of butternut squash slow-cooked in the style of risotto, and topped with foraged mushrooms. While preparing his dishes, Bolton offered a number of suggestions for cleaning, storing, and cooking with fungi. See them when you read on.
Not to worry: I found a hearty, meat-free alternative last night, and today, I'll be using the leftover beans to make an equally substantial Italian bolognese.
The herbed tomato sauce doesn't need beef to be satisfying — instead, I'll use meaty legumes and butternut squash. See the recipe when you read more.
Now that you know how to prep a butternut squash, try roasting it and using it in a light but warming soup. In this episode of Killer Apps, chef Meg Hall shows us the easy steps to make Butternut Squash Shooters — a light and delicious appetizer to warm your palate, before your Thanksgiving feast! To learn how it's done, watch this episode of YumTV now!
I'm not sure if any entrée can ever be all things to all people, but this savory bread pudding is as close as it gets. It's wholesome, with kale, butternut squash, and shallots, yet at the same time hearty and satisfying. Want to impress herbivores and carnivores alike? Keep reading.
Perhaps the most-loved variety of Winter squash, butternut squash is to Thanksgiving what pumpkin is to Halloween: ubiquitous. Reasonably priced and versatile, with a long shelf life, these mild, vibrantly-hued veggies are at their best during the cold days ahead. When selecting, look for squash free of bruises, feel heavy for their size, and have a matte skin.
Those with wider necks and smaller bulbs will have the most flesh. Because of its rigid exterior, butternut squash has an extended shelf life, and storing it for longer — up to a month, unrefrigerated, in a cool, dark place — can bring out its sweetness. Once peeled, the vegetable will keep for up to a week if covered tightly in the fridge. Learn how to make the most of it when you keep reading.